2 live lobsters, preferably over one pound each,
6 cups water,
1/4 cup beer (or white wine, if you prefer it),
1 tbsp. sea salt,
a sprig of each fresh basil and dill,
1 lemon wedge, 1 teaspoon brown sugar.
Recipe: Combine all the ingredients for steaming the lobster in a large saucepan and bring to a boil. Insert the steaming rack into the saucepan. Place the lobster over the rack and cover with a lid. Steam for 10 minutes or until ready. It usually takes ten minutes for 1 lb. lobster or 14 minutes for 1.5 lb. When the lobster is done the shell should be bright red like the one from the picture. Serve with drawn butter.
I served the lobster for this photo with Brussels sprouts, asparagus, carrot and ginger puree, broccoli, two kinds of potato, lemon, yellow baby tomato and star fruit.
Cooking tip: When steaming four or more lobsters at the same time you will need to double the water and use a larger pot, otherwise the temperature will drop significantly when you add them at the same time.
